Poached Salmon

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  • 2 salmon fillets
  • 2 scallions, quartered
  • 1 teaspoon black peppercorns
  • Half a lemon, juiced
  • 2 teaspoons kosher salt


  1. In an 8-inch skillet, add salmon filets and cover with cold water; add scallions, peppercorns, lemon juice, and salt. Bring water to a simmer, turn the filets, remove skillet from heat, let stand for 7 minutes. Remove fillets and allow to cool. Once cooled serve them as is, on top of salad, or use them in our salmon cake recipe.



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